Homemade Multigrain Bread Recipe

Homemade Multigrain bread will become a lot easier once you understand the ingredients and techniques. In fact this recipe is versatile and can provide you with everything you need.

This soft homemade multigrain bread is made from a mixture of 5 grains 7 grains or 10 grains.  It is soft and fluffy like regular white bread but has a sweet and satisfying taste. It is made from rapid or active dry yeast and you can roll this dough into a multi-grain package.

If you are making homemade multigrain bread for the first time, know that practice will make the best bread. The method of baking multigrain bread is similar to any other bread and it depends on your ingredients and preferences. Here are some basic instructions for making  multigrain bread at home without a bread machine:

Multigrain Bread Recipe

Soak all the seeds and grains in warm water.

Prepare the dough using whole wheat flour (such as honey or brown sugar), salt, yeast and other water. Knead the dough by hand or with a mixer equipped with flour additives. Keep kneading the dough until it becomes a non sticky but soft dough.

Place your dough on the table for a few minutes and roll the bread into a flat rectangle. Then roll the dough for a sandwich into a mold that matches your baking sheet.

Find a warm place to knead the dough for an hour or two. Cover a clean kitchen towel with plastic wrap or a plastic bath cover to keep the dough from drying out. Let spread in bread pan until dough is doubled or bake.

When the Multigrain bread is fully puffed it is time to bake it. Professional bakers place a plate of water or ice on the bottom of the oven to reflect the steam environment. While toasting, cut the bread in half and do not remove until golden brown.

Now your homemade multigrain bread is ready to serve and eat

For more more bread recipes check out at the bakers dozen

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